Coconut and Spinach Kadala Curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Paste
- 1 whole bulb of Garlic
- 1 fist of fresh root Ginger
- 1 Onion
- 1 tsp of fresh or dried Chilli (to taste)
- 1 tbsp of ground Coriander
- 2 tbsp of ground Cumin
- 1 tbsp of Garam Masala
- 2 tbsp of tomato puree
- 2 tbsp of oil (any type)
- ½ tsp of salt
Curry
- 1 whole bulb of Garlic
- 1 fist of fresh root Ginger
- 1 Onion
- 1 tsp of fresh or dried Chilli (to taste)
- 1 tbsp of ground Coriander
- 2 tbsp of ground Cumin
- 1 tbsp of Garam Masala
- 2 tbsp of tomato puree
- 2 tbsp of oil (any type)
- ½ tsp of salt
- 500g of cooked and drained Chickpeas
- 400g of chopped tomatoes
- 100g of creamed coconut
- 100g of spinach
- 1 bunch of coriander (chopped)
Method
step 1
To make the Curry Paste: Dice the Onion and fry it off with the chilli with a little of the oil. Peel all the cloves of garlic and the ginger, then add to a food processor and blend with the remaining oil. Once roughly blended together, add all the spices, tomato puree, salt and the fried onion and blend to a smooth paste. Add a drop of water or more oil if needed to help the paste blended easier in the processor.step 2
To make the Curry: Add the paste to a medium sauce pan and cook off for 2 minutes, stirring occasionally so that it doesn’t stick. Add the Chickpeas and chopped tomatoes to the paste and simmer for 10 minutes until reduced down. Add the coconut with a little water to the curry and cook through for 5 minutes. Add the Spinach and half the chopped coriander and cook till it has wilted down.step 3
Serve with rice and/or dahl and garnish with coriander to taste.
